Some nights just call for a pan of something warm and cheesy—something that makes you close your eyes after the first bite. That’s exactly what this mushroom spinach lasagna does. It’s rich, layered with savory mushrooms, velvety béchamel, and just enough spinach to feel like you’re being virtuous. But let’s be honest, the cheese is the star here. I came up with this recipe after a long day where nothing went right—cold coffee, emails I never meant to send, and one particularly rebellious zipper. I needed something that felt like a hug. This was it. If you’re in the mood for some serious comfort food with a little forest-y flair, you’re in the right kitchen. It’s a great one to prep ahead, too. Make it on Sunday and you’ll have a dinner that tastes like effort—but really isn’t. This isn’t just another pasta bake. This is mushroom spinach lasagna, done the Elena Cooks way. Welcome in.

1) Key Takeaways
2) Easy Mushroom Spinach Lasagna Recipe
3) Ingredients for Mushroom Spinach Lasagna
4) How to Make Mushroom Spinach Lasagna
5) Tips for Making Mushroom Spinach Lasagna
6) Making Mushroom Spinach Lasagna Ahead of Time
7) Storing Leftover Mushroom Spinach Lasagna
8) Try these casseroles next!
9) Mushroom Spinach Lasagna Recipe
10) Nutrition

1) Key Takeaways

This mushroom spinach lasagna makes a hearty, meatless main dish that even carnivores will love.
It’s layered with a creamy béchamel, fresh spinach, mushrooms, and a blend of cheeses for the ultimate cozy dinner.
Perfect to make ahead, this winter comfort food stores well and tastes even better the next day.

2) Easy Mushroom Spinach Lasagna Recipe

Let’s be real. When winter kicks in and the chill sets deep in your bones, what do you want? A salad? Nope. You want winter comfort food cold weather easy recipes like this—something warm, cheesy, and soul-hugging. That’s where my mushroom spinach lasagna steps in. Layers of love, friends. Layers of creamy béchamel, sautéed mushrooms, gooey mozzarella, and bright spinach tucked between tender lasagna noodles.

This lasagna has everything going for it. It’s earthy, it’s rich, and it smells like you’re cooking in a tiny cottage tucked between snowy trees. Ok, maybe that’s dramatic, but it’s how I feel when it bakes. And did I mention it makes your kitchen smell amazing? Like, “stick around, I’m cooking something magical” amazing.

I love it for Sunday dinners, but it’s also a weeknight hero if you prep it ahead. And for anyone worried this is too complicated—trust me, if you can boil water and stir a pot, you’ve got this. Just don’t skimp on the cheese.

3) Ingredients for Mushroom Spinach Lasagna

Olive Oil: You only need a tablespoon to sauté the veggies, but it builds the flavor right from the start.

Onion: One medium yellow onion, diced. It adds a nice sweetness to balance all the earthiness from the mushrooms.

Garlic: Go for three cloves, minced. Garlic brings everything together with that unmistakable warm bite.

Mushrooms: I use 16 oz of button or cremini mushrooms, sliced. They soak up the flavor and hold their own in this dish.

Salt & Pepper: Just a teaspoon of salt and a little fresh ground pepper to help those mushrooms shine.

Spinach: Four cups of fresh spinach, tossed in just long enough to wilt. It adds brightness and a pop of color.

Ricotta Cheese: A 15 oz container, blended with egg and nutmeg, gives you that creamy, dreamy middle layer.

Egg: One egg helps bind the ricotta into a lovely, fluffy mixture.

Nutmeg: A quarter teaspoon. Trust me, it’s the secret sauce in many béchamel-based recipes. Adds subtle warmth.

Mozzarella Cheese: Two cups shredded. Get that perfect stretch and melt with every slice.

Parmesan Cheese: A half-cup, grated. It finishes the top with a salty, crispy crust.

No-Boil Lasagna Noodles: Nine sheets. Just layer them straight from the box. No boiling. No fuss.

Butter: Two tablespoons to start the béchamel. This isn’t diet food, folks.

Flour: Two tablespoons mixed with the butter to thicken the sauce.

Milk: About two and a half cups. Whole milk works best, but 2% is fine too.

4) How to Make Mushroom Spinach Lasagna

Step 1. Preheat your oven to 375°F. It gives the whole kitchen a warm-up and gets your oven in the zone.

Step 2. Sauté onion in olive oil until soft, about three minutes. Toss in garlic and stir for another minute. It’ll smell amazing right about now.

Step 3. Add mushrooms, salt, and pepper. Cook until all the moisture evaporates. Don’t rush this. We want golden edges, not soggy mushrooms.

Step 4. Stir in spinach until wilted. Take it off the heat and set aside. This is your green, savory filling.

Step 5. Mix ricotta, egg, and nutmeg in a bowl. That’s your creamy middle layer sorted.

Step 6. In a saucepan, melt butter and whisk in flour. Slowly pour in milk, whisking constantly until the béchamel thickens. Season with a pinch of salt and pepper.

Step 7. In a 9×13 baking dish, layer béchamel, noodles, ricotta mix, mushroom-spinach, and mozzarella. Repeat. Finish with parmesan on top.

Step 8. Cover with foil and bake for 25 minutes. Then uncover and bake for 15 more until bubbly and golden.

Step 9. Let it cool for at least 10 minutes. It firms up and slices like a dream.

5) Tips for Making Mushroom Spinach Lasagna

One tip I always follow? Sauté the mushrooms long enough that they brown and caramelize. If you stop early, they’ll stay rubbery. Cook them with patience—they’ll reward you with deep, savory flavor.

Don’t skip the nutmeg. It might feel like a weird move, but trust me. That tiny pinch gives the ricotta layer a cozy undertone that just fits the whole dish. It’s a small thing that brings the big warm vibes.

And please use whole milk in the béchamel if you can. It gives that velvety texture that makes this one of those true winter comfort food cold weather easy recipes. You want it rich, creamy, and lush—not watery.

6) Making Mushroom Spinach Lasagna Ahead of Time

This recipe’s a lifesaver for busy weeks. I like to assemble the entire lasagna the night before and cover it tightly. It sits in the fridge, soaking up all the flavors. Then when I get home the next day, I pop it straight into the oven. It’s dinner without the stress.

If you want to freeze it, go right ahead. Just layer everything in a freezer-safe dish, wrap it in plastic and foil, and stash it away. When you’re ready, bake it from frozen or let it thaw in the fridge overnight.

Sometimes I make two—one for now, one for later. That way, even when I don’t feel like cooking, I’ve still got something homemade. Bonus points if you double the béchamel and use it later for mac and cheese.

7) Storing Leftover Mushroom Spinach Lasagna

If you’re lucky enough to have leftovers, they keep well for up to four days in the fridge. Just store them in an airtight container. I like to cut mine into slices and stack them with parchment so they’re easy to grab.

When reheating, cover loosely with foil and warm it in a low oven or give it a quick zap in the microwave. Add a splash of milk if the béchamel looks too thick—trust me, it brings it back to life.

You can even freeze individual portions. Wrap them up and pop them in a bag. Future-you will thank past-you on those “what’s for dinner” nights when cooking feels like too much.

8) Try these casseroles next!

9) Mushroom Spinach Lasagna Recipe